Wednesday, January 24, 2007
Basil Ice Cream
No, that isn't a typo nor is it as wacky as it might sound. After all basil is part of the mint family and no-one gives a second thought to mint ice-cream.
My first taste of Basil Ice Cream was at one of our favourite restaurants, Fenix and I've been hooked ever since. So recently when their recipe became available I knew I just had to make it. Armed with the trusty Gelateria and the freshest of basil it was full churn ahead.
The recipe itself is the height of simplicity - the end product is so unbelievably creamy it's hard to believe that all comes from the use of yoghurt. There aren't any eggs or cream in this mix. The process is threefold - make a sugar syrup and cool; blend the basil leaves, yoghurt and syrup until smooth and then strain through muslin. After that, it's all down to the ice-cream maker. The end result is a vibrant green ice cream that will have your tastebuds dancing.
Basil Ice Cream
140 grams water
150 grams caster sugar
40 grams glucose
360 grams plain yoghurt (I used Mededith Dairy Sheeps milk Yoghurt)
70 grams fresh basil leaves
5 grams citric acid (or the juice of 1 lemon)
Place the water, caster sugar and glucose in a saucepan over a medium heat - stir well to dissolve the sugar and then let the mixture come to the boil.
Remove from heat and let it cool.
When cold, place the syrup along with the basil, yoghurt and citric acid into a blender and blend until smooth and the mix is a bright green.
Pass this through a muslin lined strainer and then put it through the ice-cream maker following manufacturer's directions.
It will take between 25-30 minutes to churn.
When done, pour into a sealed container and place in the freezer for a few hours before serving.
Tagged with Sweet Food